Calories in Betty Crocker Pie Crust Mix

Calories in Betty Crocker Pie Crust Mix

There are 110 calories in one serve (0.13 crust (20 grams) ) of Betty Crocker Pie Crust Mix. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Betty Crocker Pie Crust Mix:


Nutrition Facts

Amount Per Selected Weight
  • Calories 550
  • Total Fat (g) 35
  • Saturated Fat (g) 18
  • Kilojoules 2301
  • Sodium (mg) 0
  • Alcohol (g) 0
  • Cholesterol (mg) 0
  • Total Carbohydrate (g) 45
  • Dietary Fiber (g) 0
  • Sugars (g) 0
  • Protein (g) 5




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Food Details

On a per 100 gram basis, there are 550 calories, 5g protein, 35g fat, and 45g carbohydrates in Betty Crocker Pie Crust Mix.

Per 1/8 of 9 inch Crust: 110 calories; 3.5 g sat fat (18% DV); 140 mg sodium (6% DV); 0 g total sugars. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Makes 2 flaky crusts. Just add water. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. 1-800-446-1898 Mon-Fri 7:30 am – 5:30 pm CST; www.BettyCrocker.com; General Mills, Box 200, Minneapolis, MN 55440. See bettycrocker.com/cakes for more tips & ideas! Carbohydrate Choices: 1/2.

Betty Crocker Pie Crust Mix Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Corn Starch, Salt, Corn Syrup Solids, Sodium Caseinate, Dipotassium Phosphate, Color Added.

Food Notes

Making 9-Inch One-Crust Pie: You Will Need: 1. Stir Pie Crust Mix and cold water until pastry forms a ball (for no-roll directions for one-crust pie, see below). 2. Flatten ball into a round (2 rounds for two-crust pie) on floured surface. Roll 1-1/2 inches larger than upside-down 9-inch pie plate. 3. Fold in half; place in pie plate. Unfold and fit into plate, pressing firmly on bottom and side (do not stretch). Continue as directed below for baked crust, unbaked crust or two-crust pie. Baked Crust: Heat oven to 450 degrees F. Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Cool before filling. Unbaked Crust: Fold edge of pastry under, even with rim of plate; flatten with fork, or pinch to make decorative edge. Do not prick. Fill and bake as directed in your favorite recipe. No-Roll Directions (Baked or Unbaked Crust): After stirring pastry in step 1, shape into smooth ball. Place in center of 9-inch pie plate; press evenly on bottom and side (do not press on rim). Bake, or fill and bake as directed above. Making 9-inch Two-Crust Pie: You Will Need: 1 pouch mix. 1/3 cup cold water. Prepare as directed in steps 1, 2 and 3 above. Trim overhanging pastry 1/2 inch from rim. Pour filling into pastry-lined plate. Roll second round; fold in half and cut slits so stream can escape. Place over filling and unfold. Fold and roll top edge under lower edge, pressing on rim to seal. Flatten with fork, or pinch to make decorative edge. Cover edge with foil. Bake as directed in your favorite recipe, removing foil during last 15 minutes. High Altitude (3500-6500 ft): For baked crust, heat oven to 475 degrees F. For unbaked crust and two-crust pie, follow high altitude directions in your favorite recipe. Tip for Two-Crust Pie: Keep edge of crust from over-browning by covering edge with foil strips. Remove foil strips 15 minutes before bakingis complete so that edge can brown.

Contains wheat and milk ingredients. Do not eat raw pie dough.



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